Poultry Carcass

What is X?

• Cleaning & Evisceration

• Processing and Preparation

• Packaging and Shipping

• Packing and Storing

What is Y?

• Cleaning & Evisceration

• Processing and Preparation

• Packaging and Shipping

• Packing and Storing

What is Z?

• Cleaning & Evisceration

• Processing and Preparation

• Packaging and Shipping

• Packing and Storing

What is Y?

• Packing

• Storing

• Deboning

• Weighing & Grading

What is Z?

• Packing

• Storing

• Deboning

• Weighing & Grading

Which is the example of high grade and quality poultry?

• Low weight, high degree of fat content, no cut and bruises on the carcass

• High weight, high degree of fat content, no cut and bruises on the carcass

• Low weight, high degree of flesh content, no cut and bruises on the carcass

• High weight, high degree of flesh content, no cut and bruises on the carcass

During shipping the poultry products must be transported inside a container that its temperature is ________________

• 5-10°C

• 0-4°C

• <-18°C

• <-30°C

What is the primary purpose of chilling poultry carcasses after slaughter?

• To enhance flavor

• To reduce microbial growth

• To improve color

• To increase weight

Tags

NGSS.HS-PS3-4

Which of the following methods is commonly used to assess the quality of a poultry carcass?

• Visual inspection

• Sound analysis

• Magnetic resonance imaging

• Ultrasound scanning

What is the significance of the pH level in a poultry carcass?

• It affects the color and texture of the meat

• It determines the weight of the carcass

• It influences the bone density

• It controls the fat content